Recipe for cooking black bottom banana cream pie

Low-Fat and Low-Calorie Recipes :: Dessert Recipes

Black Bottom Banana Cream Pie

Source: WW Cream of the Crop

Pastry Crust
3 Tbsp. cornstarch, divided
2 Tbsp. sugar
2 Tbsp. unsweetened cocoa
Dash of salt
1 1/3 C. 1% low-fat milk, divided
1 oz. semisweet chocolate, chopped
1/2 C. sugar
1 Tbsp. butter or stick margarine
1/4 tsp. salt
2 lrg. eggs
2 tsp. vanilla extract or flavoring
2 oz. block-style fat-free cream cheese (about 1/4 C.), softened
2 C. sliced ripe banana (about 2 lrg. bananas)
1 1/2 C. frozen fat-free whipped topping, thawed
Chocolate curls (optional)

Prepare and bake Pastry Crust. Let cook completely on a wire rack.

Mix together 1 Tbsp. cornstarch, 2 Tbsp. sugar, cocoa and dash of salt in a sm. heavy saucepan; gradually add 1/3 C. milk, stirring with a whisk. Cook 2 min. over med.-low heat. Reduce heat to low; cook 1 min., stirring constantly. Spread chocolate mixture into bottom of prepared crust.

Mix together remaining 2 Tbsp. cornstarch, 1/2 C. sugar, butter and 1/4 tsp. salt in a heavy saucepan. Stir in remaining 1 C. milk and eggs; bring to a boil over med. heat, stirring constantly with a whisk. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat; stir in vanilla extract or flavoring.

Place cream cheese in a lrg. bowl; beat at med. speed of a mixer 30 seconds. Add 1/4 C. hot custard to cream cheese, beating until just blended. Gradually stir in remaining hot custard.

Arrange banana slices on top of chocolate layer in prepared crust; spoon custard over bananas. Cover surface of filling with plastic wrap; chill 4 hr..

Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.

Yield: 8 servings - 7 WW points per servings

Exchanges: 3 starch, 1 1/2 fat